Stuffed mashed potato pancakes wrap a savory ground beef and onion filling in a soft dough of cold mashed potatoes, egg, and flour, then pan fry the patties until golden. They turn leftover mashed potatoes into a full meal.
The outside is crisp and the inside is warm and meaty, and the filling can be made ahead, so the pancakes come together quickly for a weeknight supper or a filling snack.
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Why This Stuffed Mashed Potato Pancakes Recipe Works
Cold mashed potatoes hold together much better than warm ones, so the dough shapes easily around the filling without falling apart.
A little flour and one egg bind the potato dough and help the patties brown into a crisp golden shell in the skillet.
Paprika, onion, and garlic give the beef filling a savory flavor that contrasts with the mild potato outside.
Ingredients for Stuffed Mashed Potato Pancakes
- The filling uses half a pound of ground beef, one small chopped onion, one clove of garlic, half a teaspoon of paprika, one tablespoon of oil, and salt and pepper.
- The dough uses two cups of cold mashed potatoes, one egg, a quarter cup of flour plus extra for dusting, salt, pepper, and vegetable oil for frying.
Ground beef. It makes a savory, filling center.
Cold mashed potatoes. They form the soft dough for the pancakes.
Egg. It binds the dough and helps it brown.
Flour. It firms the dough so the patties keep their shape.
Paprika and garlic. They add warm, savory flavor to the filling.
How to Make Stuffed Mashed Potato Pancakes
1. Cook the onion. Heat one tablespoon of oil in a skillet and cook the chopped onion for three minutes until soft, then add the garlic for thirty seconds.
2. Cook the beef. Add the ground beef, paprika, salt, and pepper and cook until browned, then let the filling cool.
3. Make the dough. Mix the mashed potatoes, egg, flour, salt, and pepper until a soft dough forms, adding flour if it is sticky.
4. Fill. Flatten about two tablespoons of dough in your palm, add a spoonful of filling, and fold the edges over to seal.
5. Shape. Flatten each filled ball into a patty and repeat with the rest of the dough.
6. Fry. Fry the patties in hot oil for three to four minutes per side until golden, then drain on paper towels.
Make sure the mashed potatoes are cold from the refrigerator. Warm potatoes are sticky and soft, and the dough smears across your hands, while cold ones are firmer and easier to shape. Leftover mashed potatoes work well, since they have dried slightly overnight.
Let the filling cool before using it. Hot beef softens the dough and makes the patties tear when you fold them, while cool filling stays put. Drain any extra fat from the beef so the filling does not make the dough greasy.
How to Serve Stuffed Mashed Potato Pancakes
Serve the pancakes hot with sour cream, yogurt, or a dipping sauce. For more potato and beef dishes, try cheesy mashed potato bacon cakes, duck fat potatoes, easy ground beef shepherds pie, or creamy Southern mashed potatoes.
How to Store and Reheat Stuffed Mashed Potato Pancakes
Cool the pancakes and refrigerate them in an airtight container for up to four days. Reheat them in a skillet or oven until crisp, since the microwave makes them soft. Freeze cooked patties on a tray, then bag them, for up to two months.
Tips and Variations for Stuffed Mashed Potato Pancakes
Flag the allergens. These pancakes contain wheat, eggs, and milk, so check the labels on the mashed potatoes and flour.
Do not taste raw filling. The filling contains raw beef, so taste it only after it is fully cooked.
Check the temperature. Ground beef is safe at 160 F.
Chill the dough. Cold dough shapes better.
Seal the edges. Gaps let the filling leak.
Use other meat. Turkey or chicken works.
Add herbs. Fresh parsley brightens the filling.
Check trusted guidance. Review the FDA safe food handling guidance for cooking and chilling ground meat.
Dust your hands and the work surface with flour to keep the dough from sticking. If the dough still feels sticky, work in another spoonful of flour, but add it slowly because too much makes the patties dense. Small patties are easier to flip than large ones.
Fry the patties over medium heat so the outside browns while the inside warms through. If the oil is too hot, the shell burns before the center heats, and if it is too cool, the patties absorb oil and turn greasy. Flip once and keep the pan uncrowded.
Frequently Asked Questions About Stuffed Mashed Potato Pancakes
How do you keep stuffed mashed potato pancakes from falling apart?
Use cold mashed potatoes, add flour if the dough is sticky, and fry them over medium heat.
Can you make stuffed mashed potato pancakes ahead of time?
Yes. Shape the patties, refrigerate them for a day, and fry them when ready.
Can you freeze stuffed mashed potato pancakes?
Yes. Freeze cooked patties for up to two months and reheat them in the oven.
Can I bake them instead of frying?
Yes. Bake at 425 degrees F for about twenty minutes, turning once.
Can I use instant mashed potatoes?
Yes, but make them thick and chill them fully first.
Beef Stuffed Mashed Potato Pancakes
Equipment
- Large skillet
- Mixing bowl
- Paper towels
Ingredients
Main Ingredients
- ½ lb ground beef
- 1 small onion finely chopped
- 1 cloves garlic minced
- ½ tsp paprika
- ½ tsp salt for the filling
- ¼ tsp black pepper for the filling
- 1 tbsp vegetable oil for the filling
- 2 cup cold mashed potatoes
- 1 large egg
- ¼ cup all purpose flour plus more for dusting
- ¼ cup vegetable oil for pan frying
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Filling. Cook the onion and garlic in oil, add the beef, paprika, salt, and pepper, brown, and cool.
- Dough. Mix the mashed potatoes, egg, and flour into a soft dough.
- Fill. Flatten 2 tablespoons of dough, add a spoonful of filling, and fold the edges to seal.
- Shape. Flatten each ball into a patty.
- Fry. Fry 3 to 4 minutes per side until golden and drain on paper towels.
